Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.




Cherry Tomato Basil Frittata

Prep Time: 1 minute

Cook Time: 7 minutes

Total Time: 8 minutes

Category: lunch

Cuisine: American

one serving

Cherry Tomato Basil Frittata

A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.

Ingredients

  • 2 eggs
  • pinch salt
  • ground black pepper to taste
  • 1 T goat cheese
  • 4-5 basil leaves, torn into pieces
  • 1 T olive oil
  • 3-5 cherry tomatoes, cut in half

Instructions

  1. Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
  2. Add the goat cheese and basil and stir gently.
  3. Add the oil to a small frying pan and heat on medium heat.
  4. Pour the egg/cheese mixture into the pan.Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
  5. Reduce the heat to low and cook for additional 3-5 minutes.
  6. Add the tomatoes, and gently remove the frittata from the pan with a spatula.

Substitutions and Variations for Cherry Tomato Basil Frittata

  • make it with mozzarella cheese or monterey jack instead of goat cheese
  • add some fresh spinach
  • use a pinch of red pepper flakes in addition to the black pepper
  • swap the plain goat cheese for herbed goat cheese
  • mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

Frittata Recipe for One Person

Spinach and Egg Frittata

Shakshouka for One

Egg Chili Cheese Burrito Recipe




Chicken Thigh Recipe with Peaches and Ginger

I adapted this chicken thigh recipe with peaches and ginger from The New York Times. It’s a delicious combination of sweet and savory flavors and I haven’t tinkered with the ingredients very much.

The preparation and cooking instructions were a problem.  The original recipe called for slicing up the chicken thighs into strips, then baking it at high temperature for 20 minutes. I did that the first time I made this and ended up with dry chicken!

The instructions also said to use hard peaches, because unripe peaches are easier to handle and cut up. They probably are, but they’re not as juicy and they don’t taste as good.

So, I changed the baking time and temperature and swapped hard peaches for ripe ones.

I also substituted sherry for brandy (because that’s what I had handy).  You could use either brandy, sherry, or even Cointreau if you have some. I don’t drink enough of any of those to make it worth getting a large bottle, so I get the airline size bottles or at least the smallest bottle I can find.

The revised recipe takes a bit longer, but it’s easy to put together, and doesn’t require a lot of stirring or cutting or steps to make. Just mix up the cut peaches, basil, garlic, and oil, pour the mixture over the chicken, and throw the whole thing in the oven for an hour.

Make some rice to go with it on the side and maybe some green beans and you’ve got a great, easy dinner.  It’s also easy to scale this up for company.




Chicken with Peaches and Ginger for One

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Category: entree

Cuisine: American

one serving

Chicken with Peaches and Ginger for One

Chicken with peaches, basil, and ginger for one.

Ingredients

  • 1 medium size ripe peach
  • 2 tsp olive oil
  • 2 tsp brandy
  • 2 tsp fresh basil, chopped, plus a sprig for garnish
  • 1 garlic clove, chopped
  • 1/4 inch fresh ginger, grated
  • salt and freshly ground pepper to taste
  • 1 chicken thigh

Instructions

  1. Preheat the oven (or toaster oven) to 350 degrees.
  2. Cut the peach into chunks and discard the pit.
  3. Put the peach pieces to a small bowl and add the rest of the ingredients (except for the chicken).
  4. Stir the olive oil and peach mixture to combine and coat the garlic pieces.
  5. Place the chicken in a small baking pan (or the tray from your toaster oven) and pour the peach mixture over it.
  6. Roast chicken for one hour.
  7. Garnish with remaining basil.

Notes

If you have extra ginger, you can freeze it. Or, store it in some dry sherry.

If you scale it up, this chicken dish is great for company. Just cut everything up and put it in the oven.

Serve it with rice.

More Chicken Thigh Recipes for One Person

Chicken with Olives and Tomatoes for One

Chili Citrus Chicken Thigh Recipe

Easy Chicken Curry Recipe




Strawberry Basil Mojito with Lime

A strawberry basil mojito is cool, refreshing, and the perfect way to relax after a long, hot, summer day.  Much as I love standard mojitos, this version is even better.

The berries add extra sweetness, the basil adds freshness (and the whole combination just shouts “summer!”). Then you get the added sweet-sour citrus punch from the lime.

I use minimal sugar, particularly in June, when the strawberries are at their peak, but you can add more if you like it sweeter, or if the strawberries aren’t sweet enough.

Coating the edge of the glass with sugar and lime juice transforms your everyday mojito cocktail into something that looks like you got it at an upscale restaurant.

Pour your strawberry mojito into a tall glass, slice yourself some cheese, put out some crackers and olives and you have a party for one. Then, close your eyes and pretend you’re lounging on a soft, white beach surrounded by palm trees. Ahhhhhh.




Strawberry Basil Mojito with Lime

Prep Time: 5 minutes

Total Time: 5 minutes

Category: cocktail

Cuisine: American

one serving

Strawberry Basil Mojito with Lime

A refreshing summer cocktail with strawberries, rum, lime, and basil.

Ingredients

  • 1/4 lime
  • 1 T sugar (add more if you prefer sweeter drinks or if the berries need it)
  • 5-6 strawberries
  • 2T white rum
  • 1/4C seltzer
  • 2-3 fresh basil leaves
  • pinch of salt

Instructions

  1. Run the edge of the fresh lime over a cocktail glass.
  2. Pour the sugar into a shallow dish, turn the glass over and coat the edge with sugar.
  3. Set the glass aside.
  4. If you have a stick blender, add strawberries, rum, the remaining sugar from the dish, seltzer, lime juice, and salt to the beaker. If not, use a standard blender.
  5. Blend everything together.
  6. Pour into a cocktail glass and add ice.
  7. If you want to be extra fancy, crush the ice in the stick blender before you add it. Stir it all up and you have an strawberry slushie for adults.

Notes

If you don't have strawberries, or just want some variety, you could use blueberries or raspberries instead of strawberries.

If you have more strawberries, use them to make strawberry spinach salad with balsamic dressing and feta cheese.

Ingredients and Tools for This Recipe


Cuisinart Smart Stick 200 Watt 2 Speed Hand Blender

Use this to make your mojito, for smoothies, to make salad dressing, to puree soups, or for milkshakes.  The cleanup is minimal (just push a button and remove the part with the blades). It comes in lots of colors, so you can get one to match your kitchen.



Pistachio Pesto Pasta

This pistachio pesto pasta recipe is a bit different from standard pesto recipes. Most standard pesto recipes use basil and pine nuts.  A great combination, but it’s tough to use up a whole bunch of basil when cooking for one.  Either you have to make a big batch of pesto and freeze it, or it spoils.

I do have a basil plant, but cutting enough off to make pesto would leave me without much of a plant! This is a good compromise.

Plus, pine nuts have gotten awfully expensive.  It does have some basil, but I replaced most of it with broccoli. Then I substituted pistachios for walnuts or pine nuts.

Actually, to be entirely truthful, I ‘stole’ this idea from one of Robert Parker’s Spenser novels. Shhh, don’t tell anyone. He seemed to like food as much as he enjoyed mysteries and books (my kind of author).

You get the sweet, summery taste of basil, the earthiness of  broccoli, and the crunchiness of the pistachios (use the unsalted kind).  And frankly, while I love pine nuts, they’ve gotten awfully expensive.  You can use walnuts too, if you prefer.

It’s also quick and easy to make (which is always a plus).





Pasta Pesto with Pistachios

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Italian

one serving

Pasta Pesto with Pistachios

Quick pasta pesto recipe with pistachios and broccoli

Ingredients

    Pasta
  • 1/4 lb penne
  • 1 quart water
  • 1 tsp salt
    Pesto Sauce
  • 1 clove garlic
  • 1/2 C basil leaves, washed and dried
  • 1/4C broccoli, chopped
  • 1/4 C shelled pistachios
  • 1/4 C olive oil
  • 1/4 C grated parmesan cheese
  • 1 T grated romano cheese
  • salt and freshly ground pepper
  • red pepper flakes to taste

Instructions

    Pasta:
  1. Bring the water to a boil. Once the water is boiling, add the salt and the pasta. Stir the pasta to keep it from sticking together. Cook for 8-10 minutes until al dente (firm, but not hard).
    Instructions for Pesto Sauce:
  1. Combine the basil, broccoli, garlic, and pistachios in a mini chopper or blender. Slowly add the olive oil.
  2. Scrape down the sides of the bowl and add the cheese, salt to taste and a generous grinding of black pepper.
  3. Once the pasta is cooked, drain it in a colander. Return the hot pasta to the saucepan, add the pesto, and stir to coat the pasta thoroughly.
  4. Pour sauced pasta into a bowl and garnish with a pinch of red pepper flakes and fresh basil leaves.

Notes

You can also use this pesto recipe on chicken or fish.

 

Pistachio Pesto Pasta Substitutions and Variations

  • Use spinach in the pesto instead of broccoli
  • Skip the greens entirely and make a walnut pesto with walnuts, olive oil, parsley, parmesan, salt, and pepper
  • If you like your pesto spicier, add some chiles
  • Make it with walnuts instead of pistachios

Tools and Ingredients for Pistachio Pesto Pasta

Roasted Unsalted Pistachios

These are freshly roasted (unlike the stale bags you often get in the store), and already have their shells removed, so you don’t have to fuss with cracking them open. Just pour, measure, and eat.

More Pasta Recipes

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Spicy Sesame Noodles Recipe for One Person

Pasta alla Norma with Eggplant

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives